Luca Fantin is a seeker after Japanese ingredients. He finds ones that bring forth his creativity and interprets them according to his Italian roots. Sea urchin pasta, entwined in a seafood sauce, expresses the bounty of the ocean. The panache of the service staff as they ladle out sauces and soups, desserts arriving on wagons: all are exuberant in presentation. Refined cuisine, gracious service and harmonious interior are all steeped in the elegance of BVLGARI.